I've been teaching both in person and online workshops for almost twenty years now. You can find out more about my classes by scrolling down along the right hand side of my blog. I strive to make classes accessible to everyone (both beginner to advanced).

I love teaching and truly believe that deep down inside everyone is an artist, capable of creating something. There is power and knowledge in the act of creating something with your own hands, made from your own heart and head.

If you have any questions, please feel free to email me at EGorey99@sbcglobal.net

Thanks for stopping by!

-Kelly

Tuesday, January 31, 2012

Roasted Butternut Squash on a Bed of Kale and Spinach

This is another part of my series in the segment now known as, "This Is Not Turning Into a Food Blog".

Every now and then, someone asks me to share a favorite recipe, so here it is!

IngredientsOlive OilWater (for the rice)Brown Rice (follow the directions for water to rice ratio. I used a half of a cup of rice and a cup of water.)Kale (chopped into bits)Baby SpinachOnionsTomatoesButternut SquashVegetable Broth (1/2 cup)

Preheat your oven to 400°

Chop up the veggies while the oven is heating up. You can add any vegetable to this dish. I forgot to buy flax seed and almonds, as I would've added those!

Place cut up squash into a cooking pan. Lightly drizzle with olive oil. If desired, add onions.

Roast for 20 minutes at 400° or until a fork can slide easily in and out of it.

In a pan, place the vegetable broth and kale. Cover and simmer on low . I try to simmer until all of the broth evaporates but sometimes that doesn't happen so I drain the kale.

In a pan, add the water and rice. Cover. Low heat. Stir occasionally. The water should evaporate completely when the rice is done.

Wash and drain the spinach.

When everything is cooked, place spinach and kale down first, then add rice and veggies.

Enjoy!!

I am looking for some other ideas for kale (kale chips are on my to try list.) What is your favorite way to eat it?